In the exclusive 2004 Prepared Foods R&D Flavoring Trends Survey, respondents weigh in on which flavors, flavor systems and flavor technologies will spice up the industry.
Formulating beverages involves many ingredients such as sweeteners, acidifiers, emulsifiers, colors, and botanicals in many different bases. Creating the optimal product requires balancing the effects of sweeteners, acidifiers and other ingredients to maximize flavor impact. A showcase on sweet flavors is featured.
A commonly asked question is: "What ingredient systems are used in the fortification process to help deliver a great-tasting product while masking undesirable flavors?" Some answers lie in traditional food preparation methods, used by chefs since ancient times.
Increased interest in health, the environment, animal rights and safety—from food pathogens to BSE—has helped drive the popularity of vegetarian foods. Tips for the formulation of these products are provided, whether the final product replicates meat's sensory qualities or simply delivers a satisfying meatless eating experience.
Minor ingredients have become major players in formulating organic foods. Sourcing “certified organic” flavors and natural, organic-compatible flavors provides challenges to the industry's R&D departments.
FORMULATION CHALLENGE:
NEW AGE BEVERAGES - Through a variety of carbohydrates, amino acids, botanicals, vitamins and minerals, beverage formulators create new breeds of energy drinks.
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